6 June, 2019 Update: Tweaked and recipe and making process still a bit more. Now the Tuna and the spam & egg buns are super soft. 1) Double proof. 1st proof, 1hr 15 mins. Then 2nd proof (45 minutes) after the buns are shaped. Will probably tune the recipe and process a bit some more before if the buns will come out soft consistently.
2 June, 2019 Update: Yeah, I just made another (my third) batch of buns. Look and taster are pretty good. Still some room for improvements obviously. #ExperimentalBaking #實驗焗包 Five types of buns: sausage, spam & egg, raisin, raisin + oatmeal, dry fruits 一種麵包, 五種味道: 腸仔, 餐肉蛋, 提子, 提子+燕麥, 乾果
Here is my second attempt of making Tuna and BBQ pork buns 吞拿魚 + 叉燒包! I like the texture of my second batch much better than the first batch of Tuna buns I made. Both Tuna and BBQ pork buns 吞拿魚 + 叉燒包 tasted OK. Still some room for improvement when I make them again. I think I was a bit too greedy and put too much filling so I might cut that down.
And I might double proof my bread. May be cutting the first proof time from 60 minutes to 30-45m, and then add a second proof after I insert the fillings and shape the buns. Giving the buns time to rise again a little. Will see.